Tuesday, September 27, 2011

Salsa Verde Beef

I can't remember where I got this from but it looked good so I tried it.  :)  It turned out very tasty and I served it in tortillas with lettuce, tomatoes, black beans and Beano.  Yes, I needed to serve it with Beano for the protection of my life.  LOL

Salsa Verde Beef

1 Tbsp. olive oil
2-3 lbs. stewing beef cut into  1 1/2" chunks
1/2 cup chopped onion
2 Tbsp. taco seasoning
1 cup salsa verde

Heat oil in a large skillet.  Add beef chunks and brown on all sides to carmelize.  Remove to crockpot.  Add onion to drippings and saute until lightly browned.  Stir in taco seasoning and heat about one minute.  Add salsa and stir, scraping up any browned bits.  Transfer liquid to crockpot.  Stir to combine.  Cook on low 6-8 hours.  Shred meat and serve on tortillas with whatever fixings you want.

Wednesday, September 7, 2011

Crockpot Tarragon Chicken

Oh my gosh - this was SO good and I don't like chicken in the crockpot!!  DEFINITELY try this out!!   It comes from the October 2011 Rachel Ray magazine.  :)  I took her suggestion to serve it with buttered noodles and asparagus that I roasted in my broken oven (had to finish it in the microwave!).

Melt-In-Your-Mouth Tarragon Chicken

1/2 cup plus 2 Tbsp. chicken broth
4 Tbsp. dijon mustard
salt and pepper
4 lbs. bone-in chicken parts (breasts, drumsticks and thighs, skin discarded)
3 cloves garlic, finely chopped
2 Tbsp. chopped fresh tarragon

1/3 cup heavy cream
2 Tbsp. cornstarch
1 lemon, finely zested and juiced
1 Tbsp. chopped flat leaf parsley
1 Tbsp. chopped fresh tarragon

1.  Pour the broth into a 6-7 quart slow cooker.  In a small bowl, combine the mustard, 1 tsp. salt and 1/8 tsp. pepper; rub the chicken with the mustard.  Place the chicken in the slow cooker and top with the garlic and 2 Tbsp. tarragon.  Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees, about 5 hours.
2.  Transfer the chicken to a serving plate and cover to keep warm.  Strain the pan juices into a small saucepan and bring to a simmer over high heat.  In a small bowl, combine the cream and cornstarch.  Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.
3.  In a small bowl, combine the lemon zest, parsley and 1 Tbsp. tarragon.  Top the chicken with the zest-herb mixture.